Salmon Avocado Toast (Printable Version)
Creamy avocado, lemon, and thinly sliced smoked salmon atop toasted sourdough for a quick, elegant breakfast.
# What You Need:
→ Bread
01 - 2 slices rustic sourdough or whole grain bread, toasted
→ Toppings
02 - 1 ripe avocado
03 - 1 teaspoon fresh lemon juice
04 - Salt and freshly ground black pepper, to taste
05 - 2.8 ounces smoked salmon, thinly sliced
06 - 1 tablespoon chopped fresh dill or chives (optional)
→ Garnishes (optional)
07 - 1/2 teaspoon red pepper flakes
08 - 1 tablespoon capers
09 - Lemon wedges
# Directions:
01 - Toast the bread slices until golden brown and crisp.
02 - In a small mixing bowl, mash the avocado with lemon juice, salt, and black pepper using a fork or potato masher until mostly smooth with some texture remaining.
03 - Spread the mashed avocado evenly over each slice of toasted bread.
04 - Arrange the sliced smoked salmon on top of the avocado layer.
05 - Sprinkle with chopped dill or chives, add red pepper flakes and capers if desired.
06 - Serve immediately, garnished with lemon wedges.
# Expert Tips:
01 -
- This toast delivers all the flavor of a fancy café breakfast with barely any effort before your coffee even finishes brewing.
- There’s something deeply satisfying about the crunch of toast with the silk of smoked salmon and the tang of lemon — it’s satisfying without being heavy.
02 -
- If the avocado is underripe, no amount of mashing will save you — patience for perfect ripeness is everything.
- Letting the bread cool for just a minute before adding toppings keeps it from getting soggy (learned after too many mushy slices).
03 -
- If serving for a crowd, set up a DIY toast bar with all the toppings — everyone customizes their own, and there are no soggy slices.
- The tiniest drizzle of good olive oil over the top adds an unexpected richness that always impresses.